Vegan Summer Rolls with Dipping Sauce Two-Ways
INGREDIENTS
Mango Sauce
- 1 Ripe Mango
- 1 inch Fresh Ginger
- 1 Red Chili
- 1 tbsp Sweet Chili Sauce
- 1 tbsp Rice Wine Vinegar
- Juice of half a lime
- 10 stalks Fresh Coriander (cilantro)
- 1 clove garlic
- 1-2 tsp Chili Sauce (sambal oelek)
Peanut Sauce
- 1/2 cup 8 tbsp Smooth Peanut Butter
- 3 tbsp Rice Wine Vinegar
- 4 tbsp Coconut Milk
- 4 tbsp Soy Sauce
- 2 tbsp Maple Syrup
- 1 inch Fresh Ginger
- 1 clove garlic
Summer Rolls
- 8-10 Spring Roll Rice Papers
- 1 Carrot
- 1 Yellow Bell Pepper
- 1/2 Cucumber
- 4-5 Romaine Leaves
- 1/4 Purple Cabbage
- 200 g Block of Tofu
- salt and pepper for seasoning
INSTRUCTIONS
- Preheat the oven to 200°C. Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
- While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
- To make the mango sauce, put all of the ingredients for the mango sauce, except the coriander in a blender, and blend until completely smooth. Then add the coriander and pulse until the coriander is finely chopped.
- To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
- To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate. Add in some tofu, and a few pieces of each vegetable. Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed.
- Serve immediately, and definitely double dip!
source : laurencariscooks.com